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Rigatoni in Creamy Tomato Sauce

Source of Recipe


From "Relax! It's Only Dinner"






List of Ingredients



• 4 hot Italian sausage links
  
• 2 Tbsp olive oil
  
• 1 medium red onion, peeled and coarsely chopped
  
• 2 medium cloves garlic, peeled and minced
  
• 1/3 cup dry white wine (or substitute chicken broth)
  
• 1 (28-ounce) can crushed tomatoes
  
• 1/2 cup low-fat evaporated milk
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  
• 2 Tbsp chopped fresh basil (or 2 tsp dried basil)
  
• 3/4 lb. rigatoni or fusilli pasta
  
• Grated Parmesan cheese
  






Instructions



1. Put a large pot of water on for the pasta and bring to a boil. Place the sausage in a pan, cover with water and bring to a boil. Reduce the heat and simmer 10 minutes, turning once, until cooked through. Drain. When cool enough to handle, remove the skins and chop the meat finely. Set aside.
   
   
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; saute 10 minutes. Add the wine and cook 3 minutes. Pour in the tomatoes and simmer the sauce 15 minutes.
   
   
3. Remove the sauce from the heat and slowly stir in the evaporated milk. Put the pan back on the heat and add the sausage, salt, pepper and basil. Cook over medium-low heat 5 minutes. Keep warm.
   
   
4. Cook the pasta in the boiling water. Add about 1/4 cup of the pasta cooking water to the sauce. Drain the pasta and put back into the hot pan. Add the sauce and stir to coat.
   
   Top each serving with a spoonful of Parmesan cheese.
   
   Makes 4 to 6 servings.